Reference > Food Descriptions > E

E

• Eggs
• Endive

• Eel
       from The Book of Household Management (1861)
• Eels
       from Miss Parloa's New Cook Book
• Eggplant
       from Woman's Institute Library of Cookery, Volume 2
• Elder-Berry Wine
       from The Book of Household Management (1861)
• English Currants
       from Miss Parloa's New Cook Book
• Entremets
       from The Book of Household Management (1861)
• Entrée
       from The White House Cookbook (1887)
• Entrées
       from The Book of Household Management (1861)
• Escalopes
       from The Book of Household Management (1861)
• Escarole
       from Woman's Institute Library of Cookery, Volume 1
• Espagnole Sauce
       from The Boston Cooking-School Cook Book (1896)